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[Boiling/Poaching]

Green beans with sesame dressing, The dish here is inspired by ma zhi dou jiao (麻汁豆角), a signature dish from Shandong Province.

Cold dishes and salads• Vegetables• [Boiling/Poaching]

Green beans with sesame dressing

I love the Cantonese way of using oyster sauce to season blanched vegetables, creating a simple yet delicious dish with minimum effort.

Cold dishes and salads• Vegetables• [Boiling/Poaching]

Broccoli with oyster sauce (蚝油西兰花)

The juicy, tender scallops pair wonderfully with the crunchy wood ear mushrooms. The nice contrast in texture, as well as in color, creates an elegant summer dish that requires minimal effort.

Fish and shelfish• [Boiling/Poaching]

Bay scallops and wood ear mushrooms in wine sauce (酒香鲜贝)

This tasty salad wrapped in lettuce leaves is something I enjoy making all year round, especially in the summer.

Cold dishes and salads• [Boiling/Poaching]

Avocado, tomato, and green soybean salad in lettuce leaves

Cold noodles with shredded chicken (鸡丝凉面) are a favorite in many Chinese households.

Rice, noodles, and grains• [Boiling/Poaching]

Cold noodles with shredded chicken (鸡丝凉面)

One of my favorite Chinese greens, choy sum has thinner stems, darker leaves, and sometimes yellow flowering shoots.

Vegetables• [Boiling/Poaching]

Cantonese-style blanched choy sum (白灼菜心)

This intriguing stir-fry features two extraordinary ingredients: romanesco and king oyster mushrooms.

Vegetables• [Boiling/Poaching]• [Pan-frying]• [Stir-frying]

Stir-fried romanesco with king oyster mushrooms

This beloved vegetable dish is so named because of its main ingredient, lotus roots.

Vegetables• [Boiling/Poaching]• [Stir-frying]

Lotus pound stir-fry (荷塘小炒)